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TYPE DE PLAT
Cuisson traditionnel-
le
Chaleur tournante
Temps de
cuisson
[min]
Notes
Position
de la gril-
le
Temp.
[°C]
Position
de la
grille
Temp.
[°C]
Rôti de bœuf, sai-
gnant
2 210 2 200 50-60 Sur une grille métallique
Rôti de bœuf, cuit
à point
2 210 2 200 60-70 Sur une grille métallique
Rôti de bœuf, bien
cuit
2 210 2 200 70-75 Sur une grille métallique
Épaule de porc 2 180 2 170 120-150 Avec couenne
Jarret de porc 2 180 2 160 100-120 2 morceaux
Agneau 2 190 2 175 110-130 Gigot
Poulet 2 220 2 200 70-85 Entier
Dinde 2 180 2 160 210-240 Entière
Canard 2 175 2 220 120-150 Entier
Oie 2 175 1 160 150-200 Entière
Lapin 2 190 2 175 60-80 En morceaux
Lièvre 2 190 2 175 150-200 En morceaux
Faisan 2 190 2 175 90-120 Entier
POISSON
TYPE DE PLAT
Cuisson tradition-
nelle
Chaleur tournante
Temps de
cuisson
[min]
Notes
Position
de la
grille
Temp.
[°C]
Position
de la
grille
Temp.
[°C]
Truite/daurade 2 190 2 175 40-55 3-4 poissons
Thon/saumon 2 190 2 175 35-60 4-6 filets
Gril
Avant la cuisson, faites préchauffer votre four vide
pendant 10 minutes.
Quantité Gril Temps de cuisson [min]
TYPE DE PLAT Morceaux [g] Position de la
grille
Temp. [°C] 1re face 2e face
Filet de bœuf 4 800 4 max. 12-15 12-14
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